How to make it

  • Drain the cherries, reserving 3/4 cup juice.
  • In a small saucepan, stir together the juice, 3 Tbs. sugar, dash salt and cornstarch.
  • Heat over medium-high heat, stirring constantly, until thick and transparent.
  • Stir in the drained cherries and set aside to cool.
  • Beat together the cream cheese, powdered sugar, salt and almond extract until fluffy.
  • In a separate bowl, beat the whipping cream until stiff.
  • Fold cream into cream cheese mixture until well combined but still fluffy.
  • Spoon this cream into the pie shell, building up the sides of the filling a bit.
  • Taste the cherry filling; if it needs a bit more zip, add a squirt of lemon juice and stir well.
  • Spoon cherry filling over the cream filling to within 1/4 inch of the edge.
  • Chill at least 2 hours or up to overnight before serving.

Reviews & Comments 3

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  • mintymommybee 10 years ago
    Perfect! just what this cherry picker was looking for! Thanks!
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  • mrspotatohead 10 years ago
    This sounds great and not too complicated. Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    henrie ate it and said...
    Wow, does that sound yummie, I have to make this one, love cherries. Thanks for the post, you have my rating of 5 on this one.
    Was this review helpful? Yes Flag

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